Culinary SOS

Light and Creamy Dark Chocolate Cheesecake

Dear SOS: The dark chocolate cheesecake served at Robert's Hollywood Grille on Hollywood Boulevard is truly exceptional. Much lighter and creamier than any other I have tried. Could you get them to part with their recipe?

--MARYANN

Dear Maryann: Here's the recipe that is, indeed, lighter than most. In fact, it is similar in texture to the dry New York-style cheesecake, except slightly creamier. The cake cracks when baked, one of the characteristics of dry cheesecake, so don't be alarmed.

Combine crushed graham crackers and sugar in bowl. Work in butter until crumbly. Press into greased 10-inch spring form pan.

Dear SOS: Several years ago you printed a recipe for a delicious meatless loaf whose main ingredient was chopped mushrooms. Recently, one of our sons requested it for dinner and I was unable to locate my copy. I would appreciate having it and so would our son.

--MARTHA

Dear Martha: I wonder if we are thinking of the same recipe. Here's one using not only mushrooms but carrots in prominent quantities. Let me know.

SY KRAMER'S VEGETABLE-NUT LOAF

1/3 cup butter or margarine

1 cup chopped mushrooms

2 large onions, finely chopped

1/4 cup chopped green pepper

3 cups grated carrots

1 1/2 cups chopped celery

1/2 cup sunflower seeds

3/4 cup coarsely chopped walnuts

5 eggs, beaten

3 cups soft whole-wheat bread crumbs

Basil

Oregano

Salt, pepper

Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs and bread crumbs and season to taste with basil, oregano, salt and pepper.

Note: The nut loaf mixture can also be used to form little meatballs or shaped into hamburger-type patties to be fried, baked or grilled.

Dear SOS: I was surprised when a lady wrote for a strawberry bread and you printed one using jam. One of the best strawberry bread recipes I've ever used was from your Food Section. I have gotten nothing but raves each time I have baked it. What could be better than using fresh strawberries?